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Basil Pesto Chicken Recipe
Ash Tyrrell

Basil Pesto Chicken Recipe

I still remember the first night I threw this together out of pure desperation hungry kids, an empty grocery list, and a jar of pesto sitting in my fridge door. It turned into one of the most requested dinners in my house.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breasts or tenders — lean protein that soaks up the pesto beautifully
  • ¾ cup basil pesto homemade or store-bought — the flavor backbone of the whole dish
  • 3 medium Roma tomatoes sliced — they add juiciness and a fresh, tangy bite
  • 8 oz fresh mozzarella sliced or shredded — melts into gooey, stretchy perfection
  • 3 tbsp grated parmesan cheese — grate it fresh for the best flavor pre-shredded bags don't melt as nicely
  • 1 tsp Italian seasoning — rounds out the herby notes without extra effort
  • Salt and black pepper to taste — always season in layers, not just at the end
  • 1 tbsp olive oil — helps the chicken stay moist while it bakes
  • Fresh basil leaves for garnish — a final pop of color and aroma before serving

Method
 

  1. Pat your chicken dry with a paper towel and season lightly with salt and pepper. Arrange the pieces in a single layer in your baking dish, leaving a little space between each piece. This helps the chicken cook evenly instead of steaming.
  2. Set your oven to 400°F and let it fully preheat before the dish goes in. A hot oven from the start locks in juiciness and helps the cheese get that golden, bubbly finish everyone loves.
  3. Spoon the pesto generously over each piece of chicken, using the back of your spoon to spread it into an even layer. Don't be shy here, the pesto is what infuses the chicken with all that garlicky, herby flavor.
  4. Place your tomato slices over the pesto layer, then top everything with mozzarella. Finish with a sprinkle of parmesan and a dusting of Italian seasoning. This order keeps the cheese from sliding off during baking.
  5. Slide the dish into your preheated oven and bake for 30-35 minutes, or until the chicken reaches 165°F internally and the cheese is melted and lightly browned. Thicker chicken breasts may need a few extra minutes.
  6. Let the dish rest for 5 minutes once it's out of the oven this keeps the juices in the chicken instead of on your cutting board. Scatter fresh basil leaves on top right before serving for a burst of color and aroma.

Notes

  • I always pound my chicken breasts to an even thickness first, so every piece finishes cooking at the same time.
  • I like to salt my tomato slices and let them sit for a few minutes to draw out extra moisture, so my dish doesn't turn watery.
  • I've found that fresh mozzarella gives a creamier melt than the pre-shredded bags, even though it takes a minute more to slice.
  • When I'm short on time, I still make sure to bring my chicken to room temperature for about 10 minutes before baking. It cooks more evenly that way.
  • I sometimes broil the dish for the last 2 minutes to get that golden, bubbly cheese top I love.